Stuffed conchiglioni with ricotta and spinach

1. Cook the spinach for 10-15 minutes in a pan with olive oil, a garlic clove, salt, and half a glass of water.

2. Once the spinach is ready, drain it, let it cool slightly, then squeeze and finely chop it.

3. Cook the conchiglioni in salted water, draining them 2-3 minutes before the cooking time indicated on the package.

4. Use a slotted spoon to remove the pasta, place it on a cloth to dry, and drain any water inside. Arrange the conchiglioni in an oiled baking dish.

5. In a bowl, mix the ricotta, eggs, 50g of grated cheese, salt, and pepper. Add the spinach and mix well to combine.

6. Fill a piping bag with the mixture and stuff the conchiglioni. Top with Rodolfi Rustica Tomato Puree, a bit of grated cheese, and a drizzle of olive oil.

7. Bake in a preheated oven at 200°C for 15-20 minutes.

8. Serve hot with some additional raw tomato purée and fresh basil leaves.